Mexique Intense 70%

Bitter & Roasted notes.

Weight: 0.165lbs
Dimensions : 6,3 in x 2,7 in x 0,4 in
Home and office delivery in United States

A few words about
our creations...

A dark chocolate from Mexico with notes of red fruits. The red sugar added during the making of this bar gives it a hot spicy taste.

  • Optimal freshness* : 10 to 538 days *For optimal freshness please keep your chocolate in a sealed container in a cool dry area.
  • Price per kilo: $160.00/kg
  • Storage temperature: 32 °F


Our chocolates are best appreciated at room temperature.

We advise that you cut your chocolate in pieces and let it melt in the mouth to allow time for the flavors to develop. When you are tasting several chocolates, it is best to start with plain chocolate, then move on to flavored varieties: first those with fruits, then spices, then alcohol.


cocoa beans from Mexico, brown sugar, cocoa butter, sugar, emulsifier: SOY lecithin.
Dark chocolate (70% cocoa minimum, pure cocoa butter).

Nutritional values

Nutrition Facts : Servings : 6, Serving size : 2 squares (18g), Calories: 72, Total Fat (g): 5.4 ( 6.9 % DV ), Sat fat (g): 3.3 ( 16.3 % DV ), Trans fat (g): 0.5, Cholesterol (mg): 0.26 ( 0.09 % DV ), Sodium (mg): 1.3 ( 0.1 % DV ), Total carb (g): 4.1 ( 1.5 % DV ), Fiber (g): 1.6 ( 5.8 % DV ), Total sugars (g): 3.6, Protein (g): 1, Calcium (mg): 9.5 ( 0.7 % DV ), Iron (mg): 0.6 ( 3.5 % DV )


This product contains

  • Soya

This product may contain

  • Milk
  • Gluten

Craftsmanship, gourmet treats and incredible uniformity

La Maison du Chocolat's Expert Bars are made with couverture chocolate and contain a significant amount of cocoa butter (over 30%) for an incredibly smooth texture. Each of La Maison du Chocolat's bespoke bars has been made from the finest cocoa. Nicolas Cloiseau, La Maison du Chocolat's chef and holder of the prestigious title of Meilleur Ouvrier de France, has chosen 6 cocoas with very different profiles, focusing on more than just their cocoa content to include their aromatic palettes. He believes that a cocoa content of 62% to 70% produces the ultimate taste: the authentic flavor is often lost with a cocoa content over 72%.